- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A sign that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible to food employees. Observed missing hand washing signage in the men's and women's restroom's located near the bar/ It was indicated that employees can use this bathroom. Provide hand washing signage in all bathrooms that employees may use.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens
- General violation description:
- 6-202.11 - or unwrapped single-service and single-use articles. Observed missing light shield in the kitchen next to the service area. Replace light shield.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed a unisex employee bathroom that was located in the basement with a garbage can that did not have a lid on it. Provide a lid for the garbage can since it is a unisex restroom.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/18/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Bar glass washer @ 50 ppm chlorine. VIOLATION CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
06/18/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Dishmachine sanitizer levels reading less than 10 ppm. Repair-chlorine sanitizer levels should read between 50 & 100 ppm., This is a Priority (P) violation. WCHD will return WITHIN 10 days to ensure this violation is corrected. Until machine is repaired, all dishes must be manually cleaned and sanitized using the 3 compartment sink.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- walk in freezer(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gasket on walk-in freezer door is broken. Replace.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- bar(s) floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Chemicals sitting on floor next to glass washer have damaged the wooden floor of the bar. Repair damaged floor and place chemicals at least 6 inches above the floor.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/04/2014 | Routine |
| No violation noted during this evaluation. | 11/01/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- NOP POTENTIALLY HAZARDOUS FOODS HELD IN TOP OF COOLER.....ALL FOODS IN BOTTOM OF COOLER AT 41F OR BELOW
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/19/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE....OBSERVED PINK RESIDUE / GROWTH ON PLASTIC OVERHANG INSIDE ICE MACHINE.......DISCARD ICE....CLEAN INTERIOR....THEN BEGIN ICE MAKING PROCESS., ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PEPPERONI RECORDED AT 51F .......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHWASHER IS NOT DISPENSING SANITZER.......REPAIR MACHINE TO DISPENSE 50-100PPM......ENSURE ALL EQUIPMENT AND UTENSILS ARE SANITZED PROPERLY BEFORE USING.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Removing Dead or Trapped Pests
- Items:
- Dead/trapped pest(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- REMOVE HANGING PEST STRIPS FROM AREAS OF FOOD PREP, FOOD STORAGE OR TRANSPORT
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
08/31/2012 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK IN FREEZER DOOR IS DAMAGED.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND WASH SIGNS FOR REST ROOMS, BEHIND BAR AND IN KITCHEN.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
01/05/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE CLEAN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: System Maintained in Good Repa
- Comment:
- BEER COOLER WALK IN COOLER REPAIRED, AND LEAK IN BASEMENT REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/25/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE SOILED .,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- CONDENSER IN BEER BASEMENT COOLER IS LEAKING ON FLOOR. ALSO, DRAIN LINE LEAKING IN BASEMENT OVER HALLWAY LEADING TO DRY STORAGE ARE.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- Ventilation hood system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REAR DOOR HAS GAP ALONG BOTTOM. PROVIDE TIGHT FIT.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
06/30/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment cobra head holders
- Locations:
- Second Floor Pop Nozzle Holder
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep free of old sugary accumulations all soda dispenser holders located at both bar areas. These holders are to be disassembled frequently then washed, rinsed, & sanitized followed by reassembled.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- Dish washing Area 3 compartment sink
- Corrections:
- Clean.
- Comment:
- Clean and keep much cleaner the floor area flood rim located under the drain line from the three compartment sink. Keep clean so as not to impede the flow of waste water and reduce likelihood of inadvertent backup & overflow.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Containers Identified with Com
- Items:
- Food item(s)
- Locations:
- food prep area grill line
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Lable all unlabled containers of water / oil / dressing that are stored near the grill line. This practice will help minimize the chance of accidental mis-use.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- walk in freezer door
- Problems:
- In poor repair Inclusions
- Corrections:
- Repair/replace.
- Comment:
- Repair or replace the door to the walk in freezer so that it can properly close tight. This will minimize condensation / frost buildup near the edges of this door.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- Ventilation hood system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Reinstall baffle filters so that they are properly positioned vertically. Vertical baffle filters allow the greases to flow / drip downward to collection trough.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
|
12/16/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY SECURING THE DRAIN LINES FROM THE MAIN ICE MACHINE, MAIN AND UPSTAIRS BAR ICE BINS TO CREATE ADEQUATE AIR GAPS. THE UPSTAIRS ICE MACHINE HAS BEEN REMOVED FROM THE FACILITY.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Preventing Contamination from
- Comment:
- CORRECTED BY PROVIDING GLOVES FOR USE. CFM STATES THAT GLOVES ARE WORN AT ALL TIMES DURING FOOD PREP.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY PROPERLY DATE LABELING ALL REQUIRED FOODS WITH DISCARD DATES IN THE WALK-IN COOLER.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY REPAIRING THE HANDSINK AND BAR 4-COMPARTMENT SINK. ALL FAUCETS WORKING/NO DRIPS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Comment:
- CORRECTED BY TRAINING EMPLOYEES ON WHEN HANDWASHING IS REQUIRED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
06/29/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- MAIN FLOOR ICE MACHINE, MAIN FLOOR BAR ICE BIN, UPSTAIRS ICE MACHINE (NOT IN USE), UPSTAIRS BAR ICE BIN - ALL HAVE DRAIN PIPES BELOW LEVEL OF DRAIN BOWL RIM. PROVIDE AT LEAST A 1 INCH AIR GAP BETWEEN DRAIN PIPE AND RIM OF DRAIN BOWL. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED COOK PREPPING CUCUMBERS FOR SALAD AND OTHER COOK PREPPING READY TO EAT FOOD ITEMS WITHOUT ANY GLOVES. READY TO EAT FOODS SHALL BE HANDLED WITH GLOVED HANDS OR SUITABLE UTENSILS. ,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- WALK-IN COOLER HAD COOKED HAM, MASHED GARLIC, PASTA NOODLES, PICATA SAUCE, ROAST BEEF AND NO DATE MARK ON ITEMS. CHEF AWARE OF DATE MARKING PROCEDURE. MUST DATE MARK POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD OVER 24 HOURS. MAY MARK PREP DATE OR USE BY DATE OR BOTH AND DISCARD ITEM AT END OF 6TH DAY. EXAMPLE: HAM MADE TODAY 6/9, THEN USE BY 6 DAYS LATER 6/15. ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- MAIN FLOOR BAR 4-COMP SINK - HOT WATER NOT WORKING, HANDSINK BY 2-DOOR FREEZER IN KITCHEN LEAKING, HANDSINK BY 3-COMP SINK IN KITCHEN NEEDS REPAIR. REPAIR ALL TO BE IN PROPER WORKING ORDER.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED COOK HANDLE CELL PHONE AND GO OUTSIDE AND COME BACK IN AND HANDLE FOOD WITHOUT WASHING HANDS. WHEN CHANGING TASKS OR UPON ANY CONTAMINATION OF HANDS, MUST WASH HANDS BEFORE HANDLING FOOD.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MANY ITEMS NEED REPAIR: MIXER, MICROWAVE WITH CRACKED SHELF, SLICER, MISSING VENT AT COOKLINE HOOD, GASKETS ON PREP COOLERS FALLING APART, RUSTY SHELVES IN PREP AND WALK-IN COOLERS, WALK-IN BEER COOLER DOWNSTAIRS HAS RUSTY FLOOR AND CONDENSER LEAKING (BUCKET TO COLLECT WATER), ICE MACHINE MAIN FLOOR HAS PIECE OF FOAM HANGING DOWN INSIDE, HOLES IN WALL BY DISH MACHINE (PARTLY PLUGGED UP), SEAMS COMING APART IN MAIN FLOOR WALK-IN COOLER BETWEEN WALL AND CEILING, DUCT TAPE AND FOIL ON DRAIN PIPE FOR 3-COMP SINK IN KITCHEN - REMOVE, UPSTAIRS BY ICE MACHINE - FLOOR MISSING TILES AND HAS EXPOSED WOOD. REPAIR, REPLACE OR REMOVE ITEMS.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SIGNS FOR EMPLOYEES TO WASH HANDS AT ALL HANDSINKS AND RESTROOMS THAT EMPLOYEES USE.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
06/09/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about T.V.'s Grand Event, 2651 W. Jefferson, Trenton, MI 48183 »